Lemon ricotta pancakes are a light and airy citrusy twist on your everyday pancakes. A quick and easy freezer-friendly recipe perfect for lazy weekends or busy mornings!

Platter of lemon ricotta pancakes.

These melt in your mouth pancakes have the perfect balance of tart and sweetness. The explosive lemon flavor is not overpowering but is definitely present enough to know you’re eating something special.

Top them with whipped cream, syrup, or blueberry sauce, or serve them with a drizzle of melted butter. These pancakes can be dressed up or dressed down for any occasion!

Stack of pancakes with blueberries on the side.

About this lemon ricotta pancake recipe

Despite ricotta not having the most exciting flavor profile, it sure does play a major part in bringing the soft and tender textures to life in so many dishes.

Ricotta is a soft cheese that has a texture much like goat’s cheese or whipped cream cheese except less flavorful than either of them. Ricotta is widely used in Italian baking and cooking, and because it doesn’t have an intense flavor, it pairs well with almost anything. Using it in pancakes is just one way to take advantage of its benefits.

Plated breakfast next two glasses of orange juice.

As if the soft and fluffy bite wasn’t enough, the addition of the lemon juice and the lemon zest to these pancakes adds a brightness that will wake up your taste buds all day long!

Make a big batch and freeze some for later or make them on the weekend and have leftovers for a quick and easy weekday morning breakfast. However and whenever you eat them, just make sure you’ve made enough for a hungry crowd. They go fast!

Stack of pancakes with a slice cut out.

What’s in lemon ricotta pancakes?

  • Whole milk ricotta cheese – You can use part-skim too, but we highly recommend whole milk for its superior texture.
  • Butter, melted and cooled slightly – The flavor butter adds to pancakes is second to none, but you could also use oil or melted coconut oil if you prefer.
  • Eggs – You’ll need two lightly beaten eggs for this recipe.
  • Milk – Pretty much any kind you like will work here. 2% milk is what we tested the recipe with.
  • Freshly squeezed lemon juice – Fresh squeezed is a must! You should be able to get enough from one lemon. Make sure to zest it before you cut it open!
  • All-purpose flour – White whole wheat or whole wheat flour will both also work, but will change the texture of your pancakes slightly.
  • Baking powder – This will make your pancakes nice and fluffy!
  • Salt – The addition of salt balances the flavors.
  • Granulated sugar – You don’t need much, only 2 tablespoons.
  • Lemon zest – This really gives the pancakes a punch of lemon flavor. Zest the same lemon that you’ll use for juice.
Ingredients needed to make lemon ricotta pancakes.

How to make lemon ricotta pancakes

Preheat griddle to medium heat. Meanwhile, in a large bowl, blend together ricotta and butter.

Ricotta and melted butter in a glass bowl.

Whisk in eggs, milk, and lemon juice.

Wet ingredients for ricotta pancakes in a glass mixing bowl.

Add the flour, baking powder, salt and sugar to the wet ingredients, then mix together until just blended.

Dry ingredients added to wet ingredients.

Fold in lemon zest. Do not overmix!

Lemon zest on top of pancake batter.

If you have a few moments to spare, let the batter sit for a few minutes to allow the baking powder and lemon juice to work its magic. It will give it an opportunity to do a little extra rising.

Drop batter in small portions onto hot griddle.

Pancake batter on a griddle.

Cook until bubbles appear on top and don’t pop. Flip, and cook the other side until golden brown.

Cooked pancakes on a griddle.

How to make these lemon ricotta pancakes your own

  • For a healthy version top with a bit of pure maple syrup and swap the refined sugar for alternatives such as coconut sugar or stevia. For added health benefits sprinkle in a bit of ground flaxseed.
  • Nothing pairs better with lemon and ricotta than blueberry. Make a delicious blueberry sauce to serve with.
  • Drizzle chocolate sauce on top for added sweetness and chocolatey deliciousness. Or add some chocolate chips!
  • Top with fresh raspberries, and other fruit to this already fresh take on pancakes.
Stack of ricotta and lemon pancakes.

Make Ahead Ideas

If we’re talking make-ahead while your kids are still sleeping and you need to keep them warm until they get out of bed, just keep them in the oven on low and they will stay warm without drying out.

If you’re making a big batch and freezing some, these freeze very well! Read on for our suggestions for freezing.

Pancakes with a piece cut out and on a fork.

Storage Suggestions

Allow them to cool completely and then use wax paper to separate them before placing in a freezer friendly Ziploc or container. These freeze well for up to 2 months and because they won’t be in one clump, you can just take out what you need as you go.

Reheating Tips

To be honest, the best way is in the microwave for a minute at a time. It’s fast but it’s also an easy way to get them soft again. If you like the crispier texture, try a toaster or a toaster oven.

Overhead view of a stack of pancakes.

More pancake recipes

Platter of lemon ricotta pancakes.

Get the Recipe: Lemon Ricotta Pancakes

Lemon ricotta pancakes are a light and airy citrusy twist on your everyday pancakes. A quick and easy freezer-friendly recipe perfect for lazy weekends or busy mornings!
5 from 1 vote

Ingredients

  • 1 cup whole milk ricotta cheese
  • 2 tablespoons butter melted and cooled slightly
  • 2 large eggs lightly beaten
  • ¾ cup milk
  • 2 tablespoons freshly squeezed lemon juice from 1 lemon
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon zest from 1 lemon

Instructions

  • Preheat griddle to medium heat. In large bowl, blend together ricotta and butter.
    Ricotta and melted butter in a glass bowl.
  • Whisk in eggs, milk, and lemon juice.
    Wet ingredients for ricotta pancakes in a glass mixing bowl.
  • Add flour, baking powder, salt and sugar to top of wet ingredients, then mix together until just blended.
    Dry ingredients added to wet ingredients.
  • Fold in lemon zest.
    Lemon zest on top of pancake batter.
  • Drop batter by ¼ cupfuls onto hot griddle.
    Pancake batter on a griddle.
  • Cook 3-4 minutes or until bubbles appear on top and don’t pop. Flip, and cook 3-4 more minutes or until golden brown.
    Cooked pancakes on a griddle.

Notes

  • Makes 12-14 (4-inch) pancakes
Serving: 2pancakes, Calories: 238kcal, Carbohydrates: 24g, Protein: 10g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 79mg, Sodium: 422mg, Potassium: 126mg, Fiber: 1g, Sugar: 6g, Vitamin A: 478IU, Vitamin C: 3mg, Calcium: 248mg, Iron: 2mg